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Categories:
olive oil garlic yellow onion yellow curry coconut milk vegetable broth almond butter maple syrup lime
Viewed: 15 - Published at: 8 years agoIngredients
- 1/2 tablespoon olive oil or coconut oil
- 2 cloves of garlic, minced
- 1/2 yellow onion, chopped
- 1 tablespoon yellow curry paste (I used Mae Ploy Yellow Curry Paste)
- 1/2 cup coconut milk (from a can) or almond milk
- 1/2 cup low-sodium vegetable broth
- 1 tablespoon almond butter (I used Trader Joe's brand, unsalted/crunchy)
- 1.2 tablespoons maple syrup
- 1/2 lime (juice)
Method
- Heat a large rimmed skillet over medium heat. Once hot, add olive oil, garlic and onion to the pan. Saute for 3 minutes, stirring frequently.
- Add yellow curry paste to the skillet and stir to coat the onions and garlic.
- Add coconut milk (or almond milk), vegetable broth almond butter and maple syrup. Whisk to combine, and once bubbling, reduce heat to low. Simmer for 10 minutes.
- Turn off heat and add lime juice
- Transfer the sauce to a high-speed blender and blend until smooth.
- Add salt and pepper to taste.
- Taste and adjust flavor as needed, adding more curry paste for spice or curry flavor, maple syrup for sweetness, or lime juice for acidity.
- This sauce goes great over any grain (rice, couscous, quinoa), rice noodles, veggies or meat. Because it is so flavorful, any veggies or meat prepared can be prepared very simply, either grilled, roasted or sauteed.
